Bang Bang Chicken

Crispy, golden, and dripping with creamy, spicy-sweet sauce—Bang Bang Chicken is a crave-worthy dish that strikes the perfect balance between heat and indulgence. Each bite offers a crunch followed by a hit of creamy chili-garlic flavor that keeps your fork going back for more. It’s comfort food with a zingy twist, and it’s easy to see why it has become a viral favorite.

Whether you’re planning a game day platter, a family-style dinner, or just want to impress with your homemade takeout skills, Bang Bang Chicken is the star of any spread. The combination of juicy chicken tenders, a seasoned crunchy coating, and the iconic bang bang sauce creates a harmony of textures and flavors that’ll keep everyone dipping for more.

Why You’ll Love This Bang Bang Chicken

• It’s a crowd-pleaser—kids and adults love it equally.
• The sauce is the ultimate fusion of spicy, tangy, and sweet.
• Perfect as an appetizer, main course, or party finger food.
• Can be air fried or deep fried for your preference.
• Ready in under 30 minutes with simple pantry staples.

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Preparation Phase & Tools to Use (Essential Tools and Equipment)

To get perfectly crispy Bang Bang Chicken, the tools you use are just as important as the ingredients. A heavy-bottomed skillet or deep fryer ensures even, golden frying. A wire rack is ideal for resting the chicken after frying to keep it crisp. Tongs allow for safe, controlled flipping and removing from hot oil. You’ll also need mixing bowls for dredging and coating, plus a whisk to bring the bang bang sauce together smoothly.

Don’t skip the thermometer—oil temperature matters for the crisp factor. Keeping it at 350°F ensures your chicken cooks evenly without soaking up excess grease.

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Preparation Tips

Before you begin, pat your chicken dry—this helps the coating stick better. Marinate the tenders briefly in buttermilk or seasoned milk for extra juiciness. When coating, press the flour mix firmly onto the chicken for that signature crunch. If frying in batches, don’t overcrowd the pan; it drops the oil temperature and results in soggy pieces. After frying, place each piece on a rack—not paper towels—so the bottom doesn’t get soggy. For the sauce, mix thoroughly until smooth and creamy. You can adjust spice by adding more or less chili sauce. Taste as you go to get the balance just right.

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Ingredients for this Bang Bang Chicken Recipe

For the Chicken:

• 1 ½ lbs chicken tenders or boneless chicken breasts, cut into strips
• 1 cup buttermilk (or 1 cup milk + 1 tbsp vinegar)
• 1 cup all-purpose flour
• ½ cup cornstarch
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp smoked paprika
• ½ tsp salt
• ½ tsp ground black pepper
• Vegetable oil, for frying

For the Bang Bang Sauce:

• ½ cup mayonnaise
• ¼ cup Thai sweet chili sauce
• 2 tbsp honey
• 1 tbsp Sriracha (adjust to taste)
• 1 tsp rice vinegar or lime juice (for added tang)

Optional Garnish:

• Chopped fresh parsley or green onions
• Red pepper flakes (for extra heat)

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Step 1: Marinate the Chicken

Place the chicken strips in a bowl with the buttermilk. Let it soak for at least 20 minutes to tenderize and flavor the meat. If you’re short on time, even 10 minutes will help, but longer gives better results. This step also helps the coating adhere better later.

Step 2: Prepare the Dredge

In a large shallow dish or bowl, whisk together the flour, cornstarch, garlic powder, onion powder, paprika, salt, and black pepper. This mix ensures your coating is seasoned and crispy. The cornstarch helps create that light, crunchy texture.

Step 3: Coat the Chicken

Remove each chicken strip from the marinade and let the excess drip off. Dredge thoroughly in the flour mixture, pressing it on to form a solid crust. For extra crispiness, dip back into the buttermilk and repeat the flour coating (double-dipping).

Step 4: Heat the Oil

Pour vegetable oil into a deep skillet or fryer to about 1½–2 inches deep. Heat to 350°F (175°C), using a thermometer to keep the temperature steady. If you don’t have a thermometer, test with a small piece of flour—if it sizzles and rises, it’s ready.

Step 5: Fry the Chicken

Carefully add the chicken strips in batches, avoiding overcrowding. Fry each batch for 4–5 minutes, turning halfway through, until golden brown and cooked through (internal temperature should reach 165°F). Remove and place on a wire rack to drain.

Step 6: Make the Bang Bang Sauce

In a bowl, whisk together mayonnaise, Thai sweet chili sauce, honey, Sriracha, and rice vinegar. Mix until completely smooth and taste to adjust sweetness or heat.

Step 7: Toss and Serve

Toss the hot, crispy chicken in the bang bang sauce or drizzle it generously on top just before serving. Garnish with chopped parsley, green onions, or a sprinkle of red pepper flakes if you like a little kick.

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Notes

Bang Bang Chicken is highly customizable. You can tweak the heat level in the sauce by adjusting the Sriracha or chili sauce to your taste. For a healthier twist, air fry or bake the chicken tenders instead of deep-frying—they’ll still turn out crispy if you use a light spray of oil. If you’re preparing this for a crowd, make the chicken in advance and only toss with the sauce just before serving to keep that signature crunch intact.

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Watch Out for These Mistakes While Cooking

• Skipping the marinade: This makes the chicken less tender and flavorful.
• Oil too cold or too hot: Leads to greasy or burnt chicken. Keep it steady around 350°F.
• Overcrowding the pan: It drops the temperature and causes soggy coating.
• Using cold chicken directly from the fridge: Let it sit at room temp for 10–15 minutes before frying.
• Not draining on a wire rack: Paper towels can steam the crust, making it soggy.
• Saucing too early: Tossing the chicken too soon can make it lose its crunch. Sauce right before serving.

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Storage Instructions

Store leftover Bang Bang Chicken in an airtight container in the fridge for up to 3 days. For best texture, store the sauce separately and only coat the chicken when ready to eat. To reheat, use an oven or air fryer at 375°F for 8–10 minutes to restore crispiness. Avoid microwaving if possible—it softens the coating and makes it rubbery.

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Estimated Nutrition

Per serving (based on 4 servings):

• Calories: ~490 kcal
• Protein: 28g
• Carbohydrates: 30g
• Fat: 28g
• Saturated Fat: 5g
• Cholesterol: 85mg
• Sodium: 720mg
• Sugar: 7g
• Fiber: 1g

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Frequently Asked Questions

What type of chicken works best?

Chicken tenders or boneless, skinless breasts cut into strips are ideal—they cook quickly and stay juicy.

Can I make this gluten-free?

Yes! Substitute all-purpose flour with a gluten-free blend and ensure your chili sauce and other condiments are gluten-free.

Is there a healthier version?

Definitely. Air fry or bake the chicken, and use low-fat mayo or Greek yogurt in the sauce.

How spicy is Bang Bang Chicken?

It’s mildly spicy with a creamy, sweet balance. Adjust the Sriracha to increase or decrease heat.

Can I prep this in advance?

Yes, coat the chicken and store in the fridge for a few hours. Fry and sauce just before serving.

What can I serve with Bang Bang Chicken?

Try it with rice, noodles, or a fresh cabbage slaw for a full meal.

Can I use chicken thighs?

Absolutely. Boneless, skinless thighs are juicy and flavorful. Just ensure even cutting for uniform cooking.

What if I don’t have Thai sweet chili sauce?

You can mix honey, a pinch of red pepper flakes, and a dash of vinegar as a quick substitute.

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Conclusion

Bang Bang Chicken isn’t just another fried chicken recipe—it’s a bold, crispy, flavor-loaded dish that hits every taste note from spicy to creamy to sweet. Whether you’re serving it for a game day, dinner night, or just because you’re craving something indulgent and satisfying, this recipe delivers big flavor with simple ingredients. Once you make it at home, it might just become your new go-to comfort food classic.

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